fat

fat

2. a triglyceride (or triacylglycerol) that is an ester of fatty acids and glycerol. Each fat molecule contains one glycerol residue connected by ester linkages to three fatty acid residues, which may be the same or different. The fatty acids may have no double bonds in the carbon chain (saturated fatty acids), one double bond (monounsaturated), or two or more double bonds (polyunsaturated). Essential fatty acids cannot be synthesized by the body but must be obtained from the diet or from intravenous infusion of lipids.

Saturated and Unsaturated Fats. All of the common unsaturated fatty acids are liquid (oils) at room temperature. Through the process of hydrogenation, hydrogen can be incorporated into certain unsaturated fatty acids so that they are converted into solid fats for cooking purposes. Margarine is an example of the hydrogenation of unsaturated fatty acids into a solid substance.

brown fat a thermogenic type of adipose tissue containing a dark pigment, and arising during embryonic life in certain specific areas in many mammals, including humans (see illustration); it is prominent in the newborn. Called also brown adipose tissue.

fat

2. an ester of glycerol with fatty acids, usually oleic, palmitic, or stearic acid.

polyunsaturated fat one containing polyunsaturated fatty acids.

saturated fat one containing saturated fatty acids.

unsaturated fat one containing unsaturated fatty acids.

fat

(făt)

n.

1.

a. The ester of glycerol and one, two, or three fatty acids.

b. Any of various soft, solid, or semisolid organic compounds constituting the esters of glycerol and fatty acids and their associated organic groups.

c. A mixture of such compounds occurring widely in organic tissue, especially in the adipose tissue of animals and in the seeds, nuts, and fruits of plants.

d. Animal tissue containing such substances.

e. A solidified animal or vegetable oil.

2. Obesity; corpulence: health risks associated with fat.

adj.fatter, fattest

1. Having much or too much fat or flesh; plump or obese.

2. Full of fat or oil; greasy.

fat′ly adv.

fat′ness n.

fat

Etymology: AS, faett

1 a substance composed of lipids or fatty acids and occurring in various forms or consistencies ranging from oil to tallow.

2 a type of body tissue composed of cells containing stored fat (depot fat). Stored fat is usually identified as white fat, which is found in large cellular vesicles, or brown fat, which consists of lipid droplets. Stored fat contains more than twice as many calories per gram as sugars and serves as a source of body energy. In addition, stored fat helps cushion and insulate vital organs. See also adipose,obesity.

fat

A generic term for any of a class of neutral organic compounds formed by a molecule of glycerol linked to three fatty acids (a glycerol ester); fats are water-insoluble, ether soluble, solid at less than 20ºC, combustible and energy-rich (9.3 kcal/g).

fat

3. A greasy, soft-solid material, found in animal tissues and many plants, composed of a mixture of glycerol esters; together with oils they make up the homolipids.

4. A triacylglycerol or a mixture of triacylglycerols.

[A.S. faet]

Fig. 158 Fat . The formation of a triglyceride.

fat

a type of simple LIPID found in almost all organisms, which is an important energy-storage molecule (containing twice as much energy as carbohydrates per gram) that can also aid in heat insulation, cushioning and protection. Fats are produced by a combination of one glycerol molecule, and three fatty acid molecules (which need not all be the same) forming a triglyceride. See Fig. 158 . Fats are abundant in plant seeds, and are also found in roots, stems and leaves, forming about 5% of the total dry weight. In animals, fats are stored in specialized cells making up ADIPOSE TISSUE. See also BROWN FAT.

fat

true or neutral fats belong to the broad category of lipids; they consist of one molecule of glycerol combined with three fatty acids to form a triglyceride ( syntriacylglycerol). dietary fat may be of animal or vegetable origin. Vegetable fats with polyunsaturated and monounsaturated fatty acids are liquids (oils) whereas the animal fats, e.g. on a lamb chop, contain more saturated fatty acids and are solid. 'Fats' is sometimes used loosely to include other lipids. See alsobody fat.

fat

fat

3. A greasy, soft-solid material, found in animal tissues and many plants, composed of a mixture of glycerol esters; together with oils, fats comprise the homolipids.

4. A triacylglycerol or a mixture of triacylglycerols.

[A.S. faet]

fat,

n1. a substance composed of lipids or fatty acids and occurring in various forms or consistencies ranging from oil to tallow. 2. a type of connective tissue containing stored lipids.

fat embolism

(em´bəliz´əm), n a circulatory condition characterized by the blocking of an artery by an embolus of fat that enters the circulatory system after the fracture of a long bone, or less commonly, after traumatic injury to fatty tissue or to a fatty liver.

fat

1. the adipose or fatty tissue of the body.

2. neutral fat; a triglyceride (or triacylglycerol), which is an ester of fatty acids and glycerol (a trihydric alcohol). Each fat molecule contains one glycerol residue connected by ester linkages to three fatty acid residues, which may be the same or different. The fatty acids may have no double bonds in the carbon chain (saturated fatty acids), one double bond (monounsaturated), or two or more double bonds (polyunsaturated).

fat absorption test

assesses the absorptive capacity of the small intestine, quantitatively by measuring serum lipid levels or qualitatively by plasma turbidity, at timed intervals after the oral administration of fats.

animal fat

a most important abattoir by-product providing edible fat for the human food chain. Products include oleo oil and oleo stearin used in margarine manufacture and dripping for commercial baking. Nonedible fats go to leather dressings, glycerol manufacture and lubricants. Beef and pork fat are the valuable ones, mutton fat having too strong a flavor for edible fat.

a class of beef cattle of any age but usually greater than one year, well-covered and judged ready for slaughter to provide prime cuts of beef.

fat cow syndrome

a syndrome of anorexia and ketonuria that occurs in overfat cows at calving. Precipitated by events that interfere with the cow's feed intake for even short periods. A poor response to treatment and many cows die.

that part of a feed that is extractable by ether. Includes fat, oil, wax, resin and some pigments.

dietary fat

a rich source of energy for carnivores and omnivores and to a limited extent ruminants. Are usually too expensive for widespread use other than as excipients. They aid in the formation of pellets and in reducing dustiness. Their problem is a tendency to rancidification unless an antioxidant is added.

fat embolism

lesion created by a fat embolus.

fat embolus

globules of fat, sufficient to act as emboli occur usually after trauma or surgery, but can also occur in hyperlipemia, myositis and atherosclerosis.

fat ewe pregnancy toxemia

occurs when there is a voluntary restriction of food intake in late pregnancy associated with lack of ruminal expansion potential caused by excess abdominal fat and multiple fetuses. It is common in hobby sheep farms where it is thought that ewes should lamb with body condition scores greater than 4 rather than less than 3.5.

leaf fat

the best edible fat from a pig carcass, from under the peritoneum.

fat marbling

deposition of fat between muscle fibers. A highly desirable characteristic in beef. Is a guarantee of a carcass from a young animal.

fat necrosis

necrosis in which fat is broken down into fatty acids and glycerol, usually occurring in subcutaneous tissue as a result of trauma. See also lipomatosis.

orbital fat

fat located deep to the eyeball; substantial amounts provide good shock-absorbent surroundings.

perivaginal fat prolapse

during a difficult parturition in a fat cow or heifer perivaginal fat is pushed caudally and bursts through the vaginal wall into the vagina.

fat phanaerosis

conversion in the tissues of invisible fatty substances into fat which can be stained and thus become visible.

fat prolapse

see perivaginal fat prolapse (above).

fat sheep

a class of meat sheep of any age but usually greater than one year, well-covered and judged ready for slaughter to provide prime cuts of mutton.

Patient discussion about fat

Q. what do we need to do to burn excess fat from the body? Can anyone suggest particular exercise for burning excess fat from the body? and how to make six bag abs?

A. doing regular work outs and having a balanced nutrition will help your muscles to develop. muscles get bigger after they have been used repetitively over a certain period of time. that meant they will burn more energy while working and even while resting. then your fat layer will shrink over the time.

Q. what sort of diet should I take to tone up my muscle and to lose fat in my body? Is steroid a good idea?

A. as williams41 say- it's a BAD idea... steroids wil damage your body immune system and can get you more prone to bacterial/virus/fungal attacks. it also have unhealthy side effects that one of them is distribution of fat in the face area that can be unpleasant. so consider your steps...

Q. Is there any exercise which can cool my body and also help to reduce my fat belly and body? I am having big belly and fat body. My body is fatty and this makes me lazy and dull. I feel bad and have low self esteem. I have tried with exercise and it also helped me to get good body but I cannot keep it regular. Exercise makes my body which takes time to cool down. What shall I do? Is there any exercise which can cool my body and also help to reduce my fat belly and body?

A. i have to agree with william- swimming is a wonderful way to coll your body and loose weight. you can also run in the park during the winter, or skiing naked :)

It amused him to look out into the beating rain, searching for the two hills and imagining that the torrents from above had washed them away, yet he knew that presently the rain would cease, the sun come out again and all be as it was before, except where a few branches had fallen and here and there some old and rotted patriarch had crashed back to enrich the soil upon which he had fatted for, maybe, centuries.

It would seem that his search was fruitless; for after a few moments of indolent and listless examination, he suffered his huge frame to descend the gentle declivity, in the same sluggish manner that an over fatted beast would have yielded to the downward pressure.

Had I now had the sense to have gone back to Hull, and have gone home, I had been happy, and my father, as in our blessed Saviour's parable, had even killed the fatted calf for me; for hearing the ship I went away in was cast away in Yarmouth Roads, it was a great while before he had any assurances that I was not drowned.

All content on this website, including dictionary, thesaurus, literature, geography, and other reference data is for informational purposes only. This information should not be considered complete, up to date, and is not intended to be used in place of a visit, consultation, or advice of a legal, medical, or any other professional.